Fresh salsa a.k.a pico de gallo is good but there’s something amazing about this charred salsa recipe. This salsa is more traditional because it’s pureed and not whole. The world salsa means sauce. Hope you enjoy your new favorite way of eating salsa.
charred salsa Cooking Tips:
When charring the vegetables some will char faster than the others. You can char the vegetables under the broiler or grill. If you like your salsa spicy do not discard the seeds.
Can you make ahead?
Fridge: Sauce can be made a day or two in advance. After salsa cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 5 minutes or less. *Depends on how much you’re reheating.
latest Recipe Video:
If you do not like spicy, remove the seeds.
A 1/2 teaspoon of kosher salt, usually does the trick for me.
what to serve with charred salsa?
- 2 medium vine ripe tomato
- 1 medium red onion sliced
- 1 jalapeño charred, seeded, chopped
- 4 cloves garlic minced
- 3 sprigs cilantro
- 1 lime wedge
- to taste kosher salt
- to taste black pepper
- Over high heat, heat a large cast iron skillet. Add tomatoes, red onions, jalapeño and garlic. Cook until the skin is charred evenly.
- Add vegetables to a blender and season slightly with lime juice, kosher salt, and black pepper, to a blender and pulse 1-3 times, stir and adjust taste. Keep salsa in an airtight container in the refrigerator for 1 week.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!